If your garden is overflowing with summer squash or you’ve scored a great farmers market haul, this cozy and creamy roasted squash soup is the perfect way to showcase it. Inspired by traditional squash casseroles but transformed into a velvety soup, this dish offers rustic comfort with gourmet flair. It’s simple, rich, and perfect for a relaxed family dinner or a dinner party starter.
Roasting the squash and onions deepens their flavor, and when blended with butter, garlic, and sharp cheddar cheese, every spoonful becomes warm and comforting with just a little kick from cayenne pepper. Plus, it comes together in under an hour—ideal for busy weeknights when you still want something special.
Ingredients for Golden Roasted Summer Squash and Cheddar Soup
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4 medium summer squash (you’ll end up with about 6 cups / 1.4 liters of squash)
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1/2 large onion
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Olive oil (about 2 tablespoons / 30 ml, or to taste)
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1 1/2 teaspoons salt (7.5 g)
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1/2 teaspoon black pepper (1.5 g)
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2 teaspoons garlic powder (4 g)
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Cayenne pepper, to taste
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4 tablespoons butter (1/4 cup / 57 g)
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4 cups vegetable broth (1 liter)
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1 1/2 cups freshly grated cheddar cheese (170 g)
How to Make Golden Roasted Summer Squash and Cheddar Soup
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Preheat your oven to 400°F (200°C). Cut the squash lengthwise into quarters. You should have approximately 6 cups (1.4 liters) of squash. Slice the onion in half.
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Arrange the cut squash and onion halves on a baking sheet lined with parchment paper.
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Drizzle the vegetables with olive oil. Season generously with salt, pepper, garlic powder, and cayenne to your desired spice level. Roast for 30 minutes, until the vegetables are soft and caramelized.
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Transfer the roasted squash and onions to a large saucepan. Add butter and vegetable broth, then bring to a gentle simmer for 10 minutes.
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Carefully transfer the mixture to a blender or food processor and blend until smooth or to your preferred consistency.
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Pour the blended soup back into the saucepan and stir in the grated cheddar cheese until fully melted and incorporated. Taste and adjust seasoning if needed.
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Let the soup cool slightly before ladling into bowls and serving warm.
This roasted summer squash soup is proof that the simplest ingredients can make the most impressive meals. With layers of caramelized squash, sharp cheddar, and just the right seasoning, it’s a bowl full of comfort and flavor. Whether you’re using up garden vegetables or just craving a creamy, golden soup, this recipe will quickly become a repeat favorite. Serve it with crusty bread or a side salad for a complete meal that feels as good as it tastes.
